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Chicken Marbella
This chicken Marbella recipe is a retro dish that belongs on your modern menu. It's packed with flavor and great for company! Olives, a tangy marinade, prunes and plenty of garlic make this classic dish a knockout.
Prep Time
10 mins
Cook Time
10 mins
Total Time
9 hrs
Servings: 6 servings
Calories: 952 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 8 ounces pitted prunes about 1 heaping cup
- ⅔ cup pitted Spanish green olives such as Manzanilla or Castelvetrano olives
- ⅓ cup capers with their juices
- 4 bay leaves
- 12 cloves of garlic peeled and finely chopped
- 3 tablespoons dried oregano
- 3 ½ teaspoons kosher salt divided
- 1 teaspoon ground pepper divided
- 4 ½ to 5 pounds bone in skin on chicken thighs 8 to 10
- 1 cup dry white wine
- ⅓ cup brown sugar
- chopped fresh parsley for serving
- Brown rice and/or baguette slices for serving
Instructions
- In a giant mixing bowl, stir together the oil, vinegar, prunes, olives, capers and their juices, bay leaves, garlic, oregano, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
- Add the chicken thighs. With your hands, turn gently to coat them evenly. Cover and refrigerate overnight; turn the chicken once or twice while it marinates so the flavors permeate it evenly.
- When ready to cook, remove the chicken from the refrigerator to take off the chill, place a rack in the center of your oven, and preheat the oven to 350°F. Place the chicken skin-side up in a large roasting pan, being careful not to overlap them. Pour the marinade all over and around the chicken.
- Pour the wine around the chicken (but not on top of them). Sprinkle with the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Then, sprinkle with the brown sugar.
- Bake the chicken Marbella for 40 to 50 minutes, until the chicken thighs register 145°F on an instant read thermometer. Sprinkle with parsley, cover, and let rest for 10 minutes.
- To serve, transfer the chicken, prunes, and olives and all of the juices to a serving platter (or just set the dish right in the table). Serve hot with rice or baguette and lots of the juices spooned all over everything.
Cup of Yum
Notes
- Adapted from The Silver Palate Cookbook
- Instead of thighs, you can swap chicken quarters or other bone-in, skin on chicken pieces
- TO STORE: Chicken Marbella can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: To reheat, place the chicken in a baking dish and cover with foil. Bake at 350°F until heated through. (The microwave works too, but it’s more of a gamble—it can affect the texture of the meat.)
- TO FREEZE: Store chicken Marbella in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Nutrition Information
Serving
1(of 6)
Calories
952kcal
(48%)
Carbohydrates
43g
(14%)
Protein
49g
(98%)
Fat
63g
(97%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
12g
Monounsaturated Fat
30g
Trans Fat
0.2g
Cholesterol
283mg
(94%)
Potassium
990mg
(28%)
Fiber
5g
(20%)
Sugar
27g
(54%)
Vitamin A
642IU
(13%)
Vitamin C
3mg
(3%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 952
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 952kcal | 48% |
| Carbohydrates | 43g | 14% |
| Protein | 49g | 98% |
| Fat | 63g | 97% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 283mg | 94% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.